6 whole Eggs
3 cups All-purpose Flour
Rule of thumb: Two eggs per one cup of flour. One egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands.
Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out.
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin.
You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.